Cous Cous Salad with Chicken
A great fresh dish for summer either as a starter or as single dish, with chicken and vegetables , with the pleasant texture of couscous making it more substantial and comprehensive . It can be prepared earlier and stored in coolbox .
Ingredients
400 g cous cous precooked
2 stalks celery
1 carrot
250g chickpeas
mesclun salad ( lettuce, lettuce , chicory , radicchio )
400g chicken breast
Some mint leaves
some pine nuts
Olive oil
Salt and pepper
Preparation:
Put the Precooked cous cous in a bowl. Boil 250g of salt water and a tablespoon of oil . As soon a sit starts boiling pour into the couscous bowl up to cover it . While the couscous absorbs water (turn it from time to time) grill the chicken and add a little salt.
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While the chicken and couscous cool prepare the dressing with olive oil and salt, and two chopped mint leaves. Peel the carrots and celery and cut them into small pieces.
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Then cut the chicken into small pieces and keep aside.
When the cous cous will be at room temperature put it in a large bowl, add the chickpeas, salad, chopped celery and carrots and the chicken.
Add the dressing and mix well.
Garnish with a few pine nuts and a mint leaf
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For this dish Gigliola suggests one of the following fresh and perfumed rosé perfect paring for the ingredients and the summer season:
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Toscana IGT Rosé di PODERE CIONA – Chianti
Rosato Toscana Maremma IGT “Corbizzo” di MURALIA – Maremma
Bolgheri Rosato DOC “Arcanto” di Podere Serni – Bolgheri
Negroamaro Rosato Salento IGP “Dama” di SCHIENA VINI – Puglia
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